The original C-Cell was developed over 25 years ago as a research project from Campden BRI (formally FMBRA) to provide objective analysis capability of crumb structure. 20 years ago Calibre Control commercialised this development and introduced the original C-Cell Mono version 1 to the UK market.

Since its original development C-Cell has two models available (Mono & Colour) both with universal accreditation (AACCi method 10-18.01 and CCAT method 8) Both models now run on a common software platform which is constantly being updated with the latest technologies such as enhanced camera and lighting capabilities.

C-Cell is a digital imaging system that analyses the quality of baked products. It does this using high-definition imaging. C-Cell captures and analyses samples, providing details about cell shape and dimensions, cell structure and elongation & circulation.

How C-Cell Works

There are fundamental aspects common to both C-Cell analysers. C-Cell uses high resolution images combined with dedicated software to provide Objective data relating to the internal structure and external dimensions of baked products.

The principle behind C-Cell it is that it measures “key parameters” that represent the more traditional, subjective forms of analysis such as – what the bread looks and feels like – to provide detailed, objective data.

The process for analysing samples using C-Cell is straightforward for the user:

  • Place the bread or other baked goods sample in the C-Cell’s built-in drawer and close it

  • The C-Cell will then capture a digital, high resolution image of the sample

  • The image becomes the basis for the instrument’s comprehensive analysis of the sample

  • The data appears on-screen, where you can view and assess it.

C-Cell Mono

C-Cell Mono measures the following characteristics:

  • Dimensions

  • Shape

  • Cell information

  • Cell elongation

C-Cell Mono takes a single high-resolution shallow angle illumination image.

In total we measure 48 parameters relating to size, shape and internal structure.

Examples are:

  • Slice area / height / width

  • Concavity (side wall collapse or keyhole)

  • Oven spring

  • Cell number / size / elongation / wall thickness

  • Number of holes

C-Cell Colour

C-Cell Colour measures all of the mono characteristics plus additional colour related information about the crumb and crust.

  • Dimensions

  • Shape

  • Cell information

  • Cell elongation

  • Colour

C-Cell Colour takes a double High-resolution image comprising 1 shallow angle and 1 top lit image to produce its results.

In total we measure 60 parameters relating to size, shape, internal structure and colour information on crumb and crust.

Examples are:

  • Slice area / height / width

  • Concavity (side wall collapse or keyhole)

  • Oven spring

  • Cell number / size / elongation / wall thickness

  • Number of holes

  • L*a*b* Colour – Crumb & Crust

  • Additional bespoke functionality:

    • Bread Scoring

    • Internal inclusion analysis (Cherries in cake)

    • External features (sesame seeds on burger bun top)

Both C-Cell models use a common software platform whose capabilities include batch analysis, for speeding up the testing process. This gives accurate, statistical information about consistencies or differences between batches.

The system is fully customisable, enabling you to set up your own benchmarks for quality analysis. It also has multilingual capability, running its software in any language.

C-Cell colour includes the capability to develop a bespoke bread scoring system. This uses a scoring algorithm, based of subjective assessment data of the customers own products which clearly quantifies the specific quality attributes for this type of product.

Using the bread scoring system, you can monitor changes in batch production and identify where there is any variability in your products.

C-Cell Mono or Colour?

C-Cell Mono is a practical tool for bread and baked goods analysis. It provides useful, objective data for bakers and supports best practices in quality control.

C-Cell Colour builds on these original features and adds value by expanding the applications of the instrument.

It provides objective data that is an essential tool for process control and product refinement.

Which instrument you choose will depend on the types of product you manufacture and how much control you have over formulations and process conditions.

C-Cell data is commonly found in industries from field to plate,

  • Wheat breeders commonly bake “pup loaves” using 20g dough and characterise its baking quality using C-Cell data.

  • Flour millers will test bake freshly milled flour to ensure its quality matches the customer’s specific requirements.

  • Ingredient / Improver and yeast manufacturers optimise usage levels based on the precise information provided by C-Cell which are not obvious to the human eye, such as measuring average cell diameters to 2 decimal places.

  • Bakers use as the main quality control tool, providing information relating to flour quality and process conditions.

  • Research and development organisations rely on C-Cell providing information on the new generation of enzymes being introduced into the cereals industry

C-Cell has become the common language when discussing the internal structure of baked products.

For more details about C-Cell Mono or C-Cell Colour, please call us on +44 (0) 1925 860 401, email info@bakingqualityanalyser.com or fill in our online contact form.